8/4/2019 Jamva beso

1/2

;a

i;3ry;-@

\ .t{I

Tf"b}r

f .

f,l 'I

rG o* TbFParekh

MEAIS ARENDHEATTHYNDEGUI'U HOUSFWIFESPENDS GREATDEALOFTIME N HER MMACULATEKITCHEN

, g

t {1

Text and recipes overleaf

8/4/2019 Jamva beso

2/2

I URATNU Jaman' meahof Surat) n Gujarat' refamous throughout In-dia. In today's world,the culinaryart has no provincialboundaries s one can get idliand dosasof the south in anypart of India and dhoklas,khan-dvi and undhia of Gujarat areavailablealmost everywhere.Gujarat s one state n Indiawhich can claim to be 75 percent vegetarian.SouthGujarat sknown for its varieties of freshvegetables throughout he yearand Saurashtras known for itspulses, aiara millet),picklesandpreserved p0cialities.An ordinaryGujaratimenu ea-tgresdal, bhat (rite), rotali (chap-pati), shak (vegetables),kathol(pulses),achumbermixed alad),pickle and buttcrrnilk or curds.It is a fairly balancednenu. fna Gujarati meal, all items areserved at one . time neatly ar-ranged n a thali, except rlce.After the first course s over, icewith dal and papad s served.On specialoccasions, Insteadof rotali we have puri, pullao,kadhi (besan lour cookedwithcurds)and we put pakodasorbhindi or radish pleces in it.Saftysnacks farsan)ike dhoklas,khandvi, ghughra, kachorietc.,Kachumber r raita (saladwithcurdsand mustard),wo differenttypes of vegetables, t least onedish of pulsesand one or twosweetdishes,one dry sweet ikedoodhi halva, alebi, and onemilk preparation ike doodhpak,basundi, hrlkhandetc.There is lots of scope for pre.parlng a low calorie Gujaratlmenu as there are a number of

vegetable reparations hich callfor very little oil or ghee andjust a few masalas. There aremany steafied snacks ike dhok-las, khandvi,muthias,patrasandhandvas.Also chappatis madewith grated,vegetables nd differ-ent typs of flours like millet,jowar, etc. Gujarati women likecooking themselvesnstead oldependingon cooks or sewants,sc. l they are careful In plan-ning thelr menus their familiescan enjoy a healthydiet. lf oneplans properly, one has to spendno more than one hour in thekitchen in the morningand even-ing. But unfortunateln Gujarati

wom6n end to spendmore imein the kitchen as they try td make,everythingvery small, like verytiny puris one can eat in iusttwo bites and small chappatisorthey spend time cutting vege-tables nto extremely iny pieces.Since Gujarati housewivesspendmore ime in their kitchen,they take pride in havinga well-arranged,neat, clead and spaci-ous kitchen.They also spend otsof money in equipping theirkitchen with al l possiblenewgadgets nd utensils.While buy-ing a new house she will givefirst preferenceo a big kitchenwith a store room. Storingspacels a must for Gujaratiwomen asthey like to store wheat, rice,pulies, masalas nd pickles orthe whole year.They have deve-lopedan art for preservinghem;they believe hat ofder grain lsgood to eat and also it lseconomical to buy grain andpulses n the season n whlchthey are avallable.

UNDHIAI kS. tmder peprdll, kS. reeded peprdl3 nfell benenel* kb yam (nldul* *C'rmall round brlnfelr* k& rnedlum-slzed potetocrI kg. rwcel potrtoclI coconut, gnlcd3 hrge buncfier codurderlerves, clancd end dnppcd200 gm. grcen chllllcr50 gm. gingsrf00 tm. grcen grdic, pcclcd eadchopped5 tbsp. rell3 tbrp. rugarI tsp. rode2 cupr oll-Remove seeds from the seededpapadi,string the tender papadiand open pod. Slit the brinjal n-to guarters, ut not right hrough.Peelarid halve the potatoes.Cutbananas nto three. Slit thcmfor stuffing. Soak heyam n wa-ter for half an hour. Peef*thicklyand cut lnto two-inch cubes.Wash, peel and cut .the sweetpotaioes nto threeparts.Make paste-out orf' he greenchillies and ginger. Then mixal l masafas xcept".green arlicAdd half cup of oi l to it. put re-maining oil in a large vessel.Mix quarter of the masala ntothe papadi seedsand tender pa-padi. Stuff brinials and bananaswith the masala. Mix remainingmasalaswith the other vegetableslArrange half of the papadi mix-ture at the base of the vessel,;--

then a layer of brinjals,potatos,sweet potatoes and yam. Againspreada layerof the papadimix-ture. Put the vesselon a slowfire. Coverwith lid. Put a cupof water on the lid. When halfcooked, arrange stuffed bananasand ,choppedgreen garlic overthe rest, Again cover and cooktil l done.

KHANDVII cup grrn flourI cup rcur curdlU cup3wltctI tlp. lunnerlc poudc:I trp. greenchllll pedrI trp. reltI tsp. erefoctldr2 tbrp. ollI trp mustrrd rccdrCorlender leever end pelcdcocortut or gembhlngBeat flour, and curdr together,Mix in water, salt, tur.mericpow-der, greenchilli paste. Put thepan on medium heat and stlrconstantly, scraping the sides,othenrise umps wlll form. Stirtill quite thick. Apply a llttlemixture on a thali, cool rndcheck f it comesout easilyandis no more very sticky, removefrom the heat. Takequartercupof this rnixtureon the thali andspread hinly when hot. Applyon both sidesof r thali. Cool.Cut into two inches broad stripswith a knife and then roll intoneat bundles. Collect them ona servingplate. Heat riil, addmustard seeds and asafoetida.When mustardseedsstopssplut-tering, pour over khandvievenly.Garnishwith choppedcorianderleavesand grated coconut.

DOODHI HATVA2 cups doodhl, gnted1l cupr rutrrI cup khola* tsp. crdamonr porvdcr2 rheetr sllver follPlstechios(op.llonel)Take very tender fresh doodhland grate it . Do not $queezewater. Put it in a thick vesselon the gas to cook. When thewatt,'r evapbrates :and{ doodhigets cooked, a-dd sugar. Mixwe!|. Mixture will becomeloose. Now keep on stirring il lit becomeshick again.Add kho-ya and cardamompowder. Stlrtill it has halwa like consisten(y.Remove n a thali. When c6ol,

stick silver foil and cut pieces.Garnish with plstachios.

DOODHPAK2 lllrg mllk ..l. cup tod brylnetlrlctll cup rut tI lrp. crrdrmom pordc3.4 elnrondrsllccdf{ plstrchlor, rliccdEoil milk and simmer orminutes. Wash rice and athe milk. [et. it simmer gets cooked. Stir occasAdd sugar and simmer fother 10 minutes. Finaalmond,pistachios nd carpowder. Serve cooled.

MAKKAIGHUGHRcupr wheet lourcrryr cmollnrcup neltcd ghce

FO RTHE STUFFING:I cup com, crurhcdI cup corhndcr, choppoI cup cocond, tntcdI trpr.chllll end dnp pfulcc ol onc tcrnon3 tb|9. oll (tu lrylrylSelt end rlgerMake puri like dough oflour, semolina,ghee anCover and keep for half anKnead he doughand makballs. Roll like puris. Hln a. kerahi. Add the ccorn. Mix and coverwlthStir occasionally ill thecooked. Remove from gcool. Mix salt, chilli-pamon juice, sugar, coleaves and coconut. Stuand a half Bps. of corn mIn each puri, join edgemake half circle. Flute heDeep t y till goldenServehot with green chu

PANCHKACHUMI cup nw prpryr, chopI cup crnot, choppcdI bcdene pomclrrmtcI guevl choppcd* cup cucur[bcr, chopp{2 trp. ollI frp. nurterd rccdtfulcc of I laron.Corhnder leevcr to grmbHeat oil and add mustardWhen they stop splutterinpapaya and carrot pleceswell and cook for a minutmove from gas and cool.guava piecei, pomegranand lemon juice. Sprlnkcorlander eaves.

2tt